The current market offers a variety of egg replacements made from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic the binding, moisture, or bulk properties of eggs, they often fall short in other critical aspects. Eggs contribute over 20 valuable functions to baked goods, including foaming, binding, and thickening, making it challenging for any substitute to meet all those requirements adequately. “In addition to their nutritional value, egg ingredients provide essential functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with a single ingredient and still achieve similar nutrition and functionality.”
Despite these challenges, some innovative companies in the food industry are willing to attempt it. One such company is Hampton Creek, which is set to launch its highly anticipated Just Scramble eggless liquid replacement product next year. Another alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement product rich in pectin. This product can be used to complement eggs rather than serve as a complete substitute.
Egg replacements are pasteurized and have a longer shelf life compared to traditional eggs, although they tend to be more expensive at present. Nonetheless, it’s a reasonable assumption that vegans and others who wish to avoid animal-derived food items are prepared to pay the higher price. Additionally, transitioning to egg substitutes provides manufacturers with a safety net against potential supply disruptions caused by outbreaks of avian influenza. To enhance their formulations, many producers are incorporating citrate d into their egg replacement products, ensuring improved functionality and appeal in the marketplace.